How to eat the steps of cutting steamed bread with eggs and milk?

250g medium gluten flour

Two eggs

35g sugar

40 grams of milk

Milk powder 16g

Yeast 3 g

Save the exercise to your mobile phone.

Step 1

All the materials are ready. First, dissolve the yeast with milk and let it stand for 5 minutes. After the rest materials are mixed evenly, pour in milk yeast water, stir well, and put it in the refrigerator 10 minute to completely dissolve the water in the flour.

Second step

Pour into the bread machine to start the dough mixing program for 20 minutes, basically knead into dough and start fermentation. I put hot water in the foam box for fermentation, which can make the flour ferment to twice the size as soon as possible. This method is very good in winter, and the fermentation is completed in about 40 minutes.

Third step

Take out the dough and let out the air. You can use a dough press, but I didn't use a rolling pin. After that, I rolled the dough into a rectangle, sprinkled a little flour, folded one-third of each side in the middle, turned 90 degrees each time, and rolled it into a rectangle, and folded one-third of each side in the middle. This is repeated about ten times, in order to make the inside of steamed bread more layered.

Fourth step

After being rolled into a rectangle for the last time, it is rolled up from one side of the long side of the rectangle, finally closed and glued with clear water. In fact, it is ok to stick it without water, but it is more firm with glue, divided into 12 equal parts, and cut it off at one time with a knife, so that both sides of the incision will look good.

Step five

The bottom of each piece is padded with oil paper, so that the steamer does not need to be oiled or wet with towels, which prevents the steamed bread from sticking to the bottom. The anti-sticking effect is good and very beautiful. Then arrange to wake up again in a steamer for 20-30 minutes, mainly because it is about twice as big as the original.

Step 6

Put cold water in the steamer, and it is best to put ice water in summer when conditions permit, and wrap the lid with a wet towel. In order to prevent water vapor from dripping when steaming or opening the lid, steamed bread is easy to collapse or deform. After the fire boils, turn to medium heat, steam for about 18 minutes, turn off the fire, don't open the lid immediately, wait for 3-5 minutes to open it again, and you can eat!

skill

1. The dough must be kneaded until it is smooth, keeping three lights-hand light, face light and basin light.

2. It must be fermented twice as large, and it must be awakened for 20-30 minutes after it is discharged into the steamer.

3. The steaming time should not be too short or too long. Control 15-20 minutes, I usually 18 minutes.

4. Turn off the fire after steaming and don't open the lid immediately. It is recommended to wrap the lid with a wet towel.